Ok, I'm back again for
another Week at The Excited Husband and Reluctant Wife. Everyone can
benefit from certain knowledge that was at one point common in the
past. Baking bread was one of those things. Now Lets get into
canning. I know it is late for that but like gardening, it is good to
prepare for the whole year leading up to canning season.
Today I'm going to show
you how to do a basic pressure can and I’m only doing a basic
vegetable preserve recipe, water and salt.
In this particular
instance i have some late beets that need to be canned. When
processing vegetables that are low acid you will need to either
pickle or pressure can. This is soooo simple it hurts. What you will
need
Jars – I'm using
pints (500ml)
Water – Have the tap
ready
Salt – I use 1tsp per
pint of salt with no iodine
Pressure cooker
Ladle
Lids and Rings
Pot or cookie tray for
sterilizing
Measuring spoon
Jar lifter
A magnet would help
Tea towels and Paper
towels
This is simple. Prepare
your beets. Cut off excess and boil for 20mins to make tender and he
skins fall off. Cool in ice water, peel and slice or quarter (unless
small enough to be left whole). Sterilize everything, I do this in
boiling water but I have sterilized my jars in the oven also. There
is some debate on the amount you need to do but I would rather be
safe then sorry. With everything sterilized and the beets ready have
some boiling water ready (i have a lot of calcium in my water so my
water purifier is getting a workout). While the water is coming to a
boil, try to have a quart (liter) at least but it depends on how many
jars you have of food. Add your food to 1/2” of the top of the jars
or the bottom of your jars ring. Add 1 teaspoon of pickling salt (non
iodine salt, kosher works also just read your package) per jar then
with the water boiling add water to the same level. Place lids
carefully on the jars be sure not to touch the bottoms. Tighten rings
hand tight then back off 1/4 turn. Place in pressure cooker and
process at the time and pressure of your pressure cooker (in the
instructions). When finished just place on the tea towels to cool.
What ever doesn't pop just put in the fridge and eat in the next 3
days or try cooking again. When cool add a label with the date and
store.
Simple.
This method works for
most vegetables and is how I do my corn and potatoes. Last years
pickled beets were not a success and my wife and I just like plain
beets so this is the way they are going this year.
Thanks
The Excited
Husband
